Old-Fashioned Pickled Beets
Easy to make Old-Fashioned Pickled Beets marinated in vinegar and spices to create a delicious side or condiment for sandwiches, burgers, salads and more.
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Old-Fashioned Pickled Beets
Easy to make Old-Fashioned Pickled Beets marinated in vinegar and spices to create a delicious side or condiment for sandwiches, burgers, salads and more.
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Ingredients
- 8medium beets
- 1cup white vinegar
- 1/2cup granulated sugar
- 1 1/2teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2teaspoons sea salt
Instructions
- If you are canning the beets for long-term storage, fill a large pot with a few canning jars and water just above the jars. Bring to a rolling boil for 5 minutes. Remove jars from water and set aside. If you are refrigerating the beets, skip this step.
- Rinse the beets and trim tips of the beets on both ends. Place the beets in a large pot, cover the beets with water and cover. Bring to a boil on high heat, reduce the heat to medium-low and simmer 30 minutes or until tender when pierced with a fork. Strain hot water from the pot and fill the pot with cold water and ice over the beets.
- While the beets are cooling, combine the vinegar, sugar, cloves, allspice, and salt into the same pot. Bring to a boil for 5 minutes.
- Once cooled to the touch, rub the skin off of the beets under running water before slicing into 1/4-inch rounds. Place the beets into the jars, leaving a 1/2-inch space at the top for the liquid. Ladle the liquid into the jars, leaving 1/4-inch headspace on the top. Use a cloth to wipe the rims of the jars. Place a flat ring and lid on each jar. Finger tighten and place back into the water bath.
- Bring to a boil and process for 5 minutes. Remove jars and let cool.
Recipe Notes
Note: Beet sizes vary so you may want to double the brine ingredients if you want to ensure enough brine for the number of beets being canned. Discard extra brine not needed for the jars.
Recipe by Bertha Lauer for www.culinarybutterfly.com